摘要
以腊肉为原料,以感官评分为评价指标,通过单因素及响应面实验优化即食腊肉的制作工艺条件。结果表明,即食腊肉的最佳制备条件为浸泡时间48 min,蒸煮时间25 min,灭菌温度118℃,在此条件下制备的即食腊肉色泽油润,腊香四溢、咸鲜可口,感官评分达到89.54分,与预测值接近。
Using cured meat as the raw material and sensory evaluation as the evaluation index,the production process conditions of ready to eat cured meat were optimized through single factor and response surface experiments.The results showed that the optimal preparation conditions for ready to eat cured meat were soaking time of 48 minutes,steaming time of 25 min,and sterilization temperature of 118℃.Under these conditions,the ready to eat cured meat had an oily color,a fragrant and salty aroma,and a sensory score of 89.54 points,which was close to the predicted value.
作者
唐洁
崔俊林
李翔
TANG Jie;CUI Junlin;LI Xiang(Chongqing Three Gorges Vocational College,Chongqing 404155,China)
出处
《食品安全导刊》
2025年第21期129-131,172,共4页
China Food Safety Magazine
基金
重庆三峡职业学院科研创新团队项目(szytd2024004)。
关键词
即食腊肉
响应面法
工艺优化
ready-to-eat cured meat
response surface methodology
process optimization
